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Popcorn issues
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Sky
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Posts: 2,348
Popcorn issues
wrote:
>
> On Apr 14, 6:05 pm, Dan S.
> > wrote:
> > > On Apr 14, 7:19 pm, Dan S.
> > .....
> > >> I use vegetable oil and it never comes out as crisp as the microwave
> > >> stuff. In fact, you could almost say it's stale or chewy tasting.
> >
> > >> How can I remedy this?
> >
> > > Make sure you lift the cover of the wok a LITTLE several times during
> > > popping to let the steam out. The steam is what makes it soggy. Also
> > > you gotta shake the hell out of the pan while it's steadily popping so
> > > it won't burn. I use a 2 or 3 quart sauce pan or my Revereware Dutch
> > > Oven.
> > > Lynn in Fargo
> > .....
> > That sounds right, thanks.
>
> It's right about letting out the steam -- visualize the movie theater
> machine with the popcorn pushing the lid up. To avoid burning just
> turn the heat down, you don't have to shake and shake. -aem
One trick spouse and I use is to put a couple of paper towels between
the pot and its cover when we make popcorn. The paper towel helps to
soak up the steam produced by the corn as it pops. Standard disclaimer
here --- use above method with caution
Sky, who has a fire extinguisher in the kitchen - everyone should!
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